Costa Rica La Piedra Red Honey

About This Coffee

For the seventh year in a row, we have the pleasure of roasting a newly harvested coffee from The Godfather of Honey Coffees, Luis Anastasio Castro, better known as Tacho. No one produces better honey coffees than he does. This is the only Honey lot that we roast from Don Tacho's 2025 harvest with his family, made from the Catuai & caturra variety. On this micro-lot, the berries have been peeled and then undergone spontaneous fermentation in their own sugar. The beans are placed on drying beds for 14-18 days - depending on the heat in the air - and slowly develop a complex sweetness. When the moisture content of the berries reaches a couple of percent above the final moisture content, the berries are packed in air-releasing bags where they lie for five weeks before export. All these steps create a soft coffee with sweet chocolate tones. Good in all types of brewing methods, including espresso